Okay, so if it's not already obvious, my hubby and I recently returned from a trip to my second home state of New Mexico, where we were attending a wedding of friends, seeing friends, and visiting family. It was a wonderful trip, highlighted by many outings that involved green chile cheese fries (best thing ever!) as well as meeting the new addition to our group, baby Evelyn Morgan who is the newborn babygirl of our friends Joe and Rebekah in New Mexico. We also saw Kyle's parents, which was nice as always, and attended the wedding of mutual friends of ours from college who now reside in Seattle.
Other than the bliss that is green chile and just hanging with friends, there hasn't been much else going on. However, as strange as it is, whenever we get back to San Diego I always crave sushi big-time, as well as just Asian-tasting food in general. After feasting on yummy sushi at Sushi Deli 2 in downtown San Diego (sooo good, and very well-priced) when we got back, we mostly just hung out. Unfortunately, I managed to catch a cold pretty much the next day we were back, which I still have.
But on Friday I managed to make an old stand-by favorite in our house, Thai beef salad. You can tell I'm really having fun with the new camera too.
Anyway, it's a really simple dish involving a quick marinade of skirt steak (or whatever thin steak you prefer) which is cooked and placed atop a lightly dressed bed of greens.
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Marinade
*1 Tbsp coriander seed, toasted and lightly crushed
*1 Tbsp peppercorns, toasted and lightly crushed
*1/4 cup soy sauce
*1/4 cup sugar
*3-4 cloves minced garlic
*about 1 lb of thin beef of choice
Mix above in plastic bag and let sit in fridge for at least 40 min to 2 hr. When done, remove from fridge and either on stovetop or on grill, cook till medium rare. Let meat rest on cutting board while preparing salad dressing (can cut into slices once rested)
Dressing
*1 small orange, juiced
*1 lime, juiced
*finely chopped serrano pepper (or whatever tickles the fancy)
*1 Tbsp sugar
*1 1/2 Tbsp soy sauce
*1 Tbsp rice vinegar
*1/4 to 1/2 cup of oil (frying up some green onion or shallots to make flavored oil make this really good)
Mix all but the oil together really well, then slowly stream in the oil while whisking to make a dressing of your liking.
Place a small amount of the dressing in the bottom of a big bowl and put in handfuls of fresh greens of any kind and lightly dress each handful. Plate some greens on a plate and top with sliced of the cooked beef. Very tasty, especially as left-overs. The dressing is really good left-over, and I keep it for at long as 2 weeks, although it usually doesn't last that long before I eat it.
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